Spicy Fried Potatoes with Mustard Seeds

Servings: 4

Ingredients:

• Potatoes - 4 cups, , skinned & cubed
• Onion - 1 med, thinly sliced
• Jalapeno - 1 lrg, thinly sliced
• Mustard seeds - 1 tbsp, coarsely crushed(some should stay whole)
  
• Turmeric powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Salt - taste
• Paprika powder - 1/2 tsp

Methods:

• 1. Blanch the skinned and cubed potatoes till they are half cooked, in salty water. Drain and set aside.
• 2. Meanwhile chop the onions and jalapenos and set aside.
• 3. Heat 3 tbsp of oil in a non-stick wok. Add the mustard seeds. Add the onions, pinch of salt and the jalapeno. Saute for couple of min.
  
• 4. Add the potatoes, and the spices. Saute on med-high heat till they are fully cooked through and get a little charred on the edges. It should take you about 5-6 min. Turn the heat off.
  
• 5. Serve warm with a side of naan bread or rice.

Tuna Salad with Chili Oil

Servings: 4

Ingredients:

• Red cabbage - 1 cup, thinly shredded
• Red Capsicum - 1 lrg, thinly sliced
• Red Onion - 1 sml, thinly sliced
• Seedless cucumber - 1.5 cup, thinly sliced
• Canned Tuna chunks - 1 cup, drained of the canning juice/oil
• 
  
• Chili oil dressing:
  
• Salt & pepper - to taste
• Chili oil - 1/2 cup
• Honey - 2 tbsp
• Lemon/lime juice - 1 tbsp
  
• 
  
• Chili oil:
  
• Olive oil - 500ml
• Birds eye chilis - 2-3, ( or to taste) sliced lengthwise.
• Garlic clove - 1

Methods:

• 1. To make the chili oil, get a large non-stick pot. Wipe it clean of any residue. Pour the oil and heat it up on low flame, approx 2-3 min. Add the chilies and the garlic. Keep the oil on low heat for 5- 10 min. Make sure the oil does not get hot enough to cook the chilies or the garlic. It should just be warm enough to infuse the flavours into the oil. After the 10 min, turn the heat off, let the oil cool down and store it in a sterilized glass bottle for future use.
• 2. Chop and prep the veggies, set aside. Drain the tuna chunk of its canning juice, break it into bite size pieces and set aside.
• 3. In a large bowl, whisk in the honey and lemon juice with salt and pepper. Slowly pour the chili oil while you whisk the dressing. This will create a nice thick dressing.
  
• 4. Toss the veggies into the dressing to coat evenly. Gently toss in the tuna.
• 5. You can serve it as it is or as side to any main of your choice. I personally like to eat it just on its own.
  

Curry Roasted Potatoes

Servings: 4

Ingredients:

• Yukon Gold potatoes - 1.5 lb (750gm), skin-on and cubed
• Onion - 1 lrg, thinly sliced
• Jalapeno - 2-3, sliced lengthwise
• Curry powder - 1 tsp
• Cumin powder - 1/2 tsp
• Salt - 1 tsp
• Garlic powder - 1/2 tsp
• Black pepper - 1/2 tsp
• Chili powder - 1/2 tsp
• Olive oil - 3-4 tbsp
  

Methods:

• 1. Thoroughly wash the potatoes to remove any dirt. Cut them in cubes and set aside.
• 2. In a bowl. mix in the spices with the olive oil and 2 tbsp of water. Toss the potato cubes in the spiced oil.
• 3. Heat your oven to 180C(350F). On a baking tray, spray some olive oil. Scatter the potatoes on the tray and loosely cover with a aluminum foil. Roast for 30 min then remove the foil and roast for 15-20 min more till the potatoes crisp up on the edges.
• 4. Once the potatoes are roasted, take them out of the oven and transfer to a serving platter.
  
• 5. Mean while, heat 1 tbsp of oil in a frying pan. Add the sliced onions and jalapeno and 1 pinch of salt and 1 pinch of the curry powder. Saute on high heat for 3-5 min till the onions become a little brown on the edges. Make sure not to caramelize them or over cook them. The onions and the jalapeno should still stay a bit crunchy. Turn the off.
• 6. Scatter the fried onions and jalapeno over the roasted potatoes and serve as a side to steak or grilled fish.
  

Garlic-Parmesan Roast Potatoes

Servings: 4-6

Ingredients:

• Red Potatoes (medium sized) - 2 lb(1 kg), skin-on, cubed
• Extra Virgin Olive oil - 1/2 cup
• Parmesan Cheese - 2/3 cup
• Garlic Powder - 1 tsp
• Salt - 1/2 tsp*
• Curly parsley - 1/2 cup, chopped
  

Methods:

• 1. Wash the potatoes very well to remove any dirt. Cube them and rinse them once more to get rid of the starch.
• 2. In a roasting tray, toss the potatoes with the garlic powder, 1/2 tsp salt and olive oil.
• 3. Heat your oven to 375F (190C). Cover the potatoes with a piece of foil and roast them for 30 min. After the 30 min mark, increase the heat to 450F (220C), discard the foil, stir the potatoes to rearrange them and roast for 10-15 more min. Keep a watch so that the potatoes crisp up nicely without burning.
• 4. Take the potatoes out of the oven and sprinkle the Parmesan and chopped parsley on top. Toss to coat evenly. Serve as a side to grilled fish or meat. Bon Appétit!

Hints:
* I have only used half a tsp since the Parmesan cheese is salty. However, you can adjust to your preference of saltiness.

Sweet & Chili Sauteed Asparagus

Servings: 4

Ingredients:

• Asparagus - 1 lb (450 gm), cut into 1.5 inch long pc
• Honey - 1/2 cup
• Chili sauce - 2 tbsp
• Garlic clove - 1, minced
  
• Melted Butter - 4 tbsp
• Salt & pepper - to taste
  

Methods:

• 1. Prepare the asparagus, by cutting off the hard edge, and then chopping them into 1.5 inch long pieces. Rinse and set aside.
• 2. Heat a non-stick wok, add the butter and garlic. Saute to infuse the fragrances.
• 3. Add the asparagus to the pan and salt & pepper. Saute on high heat for 4- 5 min, until tender but still bright green and crunchy.
• 4. In a bowl, mix in the honey and the chili sauce. Add this to the asparagus. Saute for 1-2 more min. Turn the heat off.
• 5. Serve over pasta or any grilled meat or fish.
  

Beef & Potato Cakes

Servings: makes 12 cakes

Ingredients:

• Potato - 3 lrg, boiled and mashed
• Minced Beef - 1 lb (450 gm)
• Onion - 1 med, finely chopped
• Green Chilies - 2. finely chopped
• Parsley - 1/2 cup, chopped
• Garlic paste - 1 tsp
• Ginger paste - 1/2 tsp
• Chili powder - 1 tsp
• Salt - to taste
• Egg - 1- 2, beaten with a pinch of salt & black pepper

Methods:

• 1. Peel and boil the potatoes and mash them until smooth. However, make sure it is not too moist. If so, then put it in the microwave, uncovered and cook for 2-3 min on high, this will remove any excess moisture and create a fluffy mashed potato. Set aside to cool down.
• 2. In a pan, heat 2 tbsp of oil, add the minced beef, onions, garlic, ginger, salt and the chili powder. Saute on high heat for about 5-10 min, until the meat has changed colour to brown and crisped a bit. Remove and let it cool. If it seems too fatty, then use a paper towel to absorb any excess fat from the cooked beef.
  
• 3. Once the meat and potato has cooled down, mix them together with the chopped green chilies and parsley. Form into oval shaped patties. The recipe yields about 12 patties. However, you can make more or less depending on the size you choose.
• 4. In a flat non-stick pan, heat oil for deep frying on med heat. Dip the cakes in to the beaten egg mixture and fry them till golden brown. Drain them on a paper towel off any oil.
  
• 5. Serve immediately with your choice of sauce or dip or even as it is.

Hints:
* I also like to use this cakes in a sandwich. Just use simple sandwich bread, nicely toasted, a slice of lettuce, a layer of the beef & potato cake topped with just ketchup. Yum!

Pan Seared Salmon with Sauteed Beans

Servings: 4

Ingredients:

• Salmon fillets - 1 lb (450 gm)
• Green beans - 1/2 lb (250 gm), cut into 1 inch pieces
• Onions - 1 lrg, sliced lengthwise
• Salt - to taste
  
• Black Pepper - 1/2 tsp
• Chili powder - 1/2 tsp
  
• Sweet-chili sauce - 1 tsp
• Garlic clove - 1, minced
  
• Coarse Mustard sauce - 1 tsp

Methods:

• 1. Cut the salmon into 1.5 inch wide pieces. In a bowl mix in 1/2 tsp of salt, pepper and the chili powder. Coat the fillets evenly with the spice rub and let it rest for 1/2 hour.
• 2. In a non-stick pan, heat 2 tbsp of oil, till smoking hot. Add the salmon and sear for 2-3 min on each wide. Remove and let it rest on a plate. You are not looking for a completely cooked salmon. It will finish cooking from the heat absorbed while resting.
• 3. Meanwhile, heat 2 more tbsp of oil in the pan. Add the onions and beans and garlic. Add some salt and pepper to taste. Keep in mind the mustard sauce will be salty. Saute on high heat for 4-5, till the beans get bright green in colour.
  
• 4. In a bowl, mix in the mustard, and chili sauce with 1 tbsp of water. Pour this over the beans and onions. Stir to combine. Saute for 2-3 more min. Return the Salmon fillets to the beans. Toss every thing together.
• 5. Serve as it is or with a side of salad or plain rice.
  

Garlic-Parmesan Asparagus

Servings: 4

Ingredients:

• Asparagus - 1.5 lb (700 gms)
• Parmesan cheese - 1/2 cup, grated
• Garlic cloves - 3-4 minced
• Butter - 4 tbsp
• Black pepper - to taste

Methods:

• 1. Cut the bottom harder part of the asparagus spears off, rinse and blanch them in salty water for 2-3 min. Immediately remove from the hot water and plunge them in ice-water. Drain and set aside.
• 2. In a non-stick wok, heat the butter till melted and fragrant.
  
• 3. Add the minced garlic, saute for a min. Add the asparagus spears and pepper. Saute on high heat for 1-2 min. The asparagus should still be crunchy and bright green.
  
• 4. Add the Parmesan cheese, stir to combine. Turn the heat off.
• 5. Serve immediately, as a side, with grilled fish or meat.
  

Cayenne Shrimp with French-cut Beans

Servings: 4

Ingredients:

• Frozen* French cut beans - 1 lb (450 gm) bag, defrosted
  
• Shrimp - 1 lb (400 gms), devein**
  
• Onion - 1 med, finely chopped
• Garlic cloves - 2, minced
• Chili powder - 1/2 tsp
• Cayenne powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1 tsp
• Salt - to taste

Methods:

• 1. Heat 3 tbsp of oil in a non-stick wok. Add the onions and salt. Saute till they are translucent.
  
• 2. Add the garlic, saute to infuse the fragrance. Add the cleaned shrimps and all the dry spices. Saute till they are curled up and bright red, and the oil has separated from any moisture released from the shrimps.
• 3. Meanwhile, place the defrosted beans in a microwavable bowl, sprinkle 1.2 tsp of salt and microwave on high for 2 min.
  
• 4. Add the beans to the shrimp, saute on high heat till the excess moisture released from the beans have evaporated, for about 4-6 min. Turn the heat off.
• 5. Serve with plain white rice or with any side of your choice.
  

Hints:
*You can of course use fresh beans. If you choose to do so, wash and cut them in french style. In a microwavable bowl, place the cut beans, sprinkle with 1/2 tsp of salt and 1/2 cup of water. Cover and cook in the microwave for 3-4 min, until they are softened but still crisp and bright green.
** You can also remove the shell and the tail if you do not like it.

Stir-fried Okra

Servings: 2-4

Ingredients:

• Okra - 1 lb (500 gms), washed & cut into bite size pieces
• Onion - 1 med, thinly sliced
• Dried red chili peppers - 3- 4, torn in half
• Salt- to taste

Methods:

• 1. Heat 3 tbsp of oil in a non-stick wok.
  
• 2. Add the chili peppers, saute to infuse the oil. Add the onions and salt. Saute till the onions are translucent.
• 3. Add the cut okra, saute on high heat for 6-9 min stirring continuously, or till cooked through. Saute until your preference of crispness. I personally do not like the slimy texture so I fry it for extra long. Make sure not to overcook though, as then the colour will not stay as green.
  
• 4. Serve with plain white rice, or any side of your choice.
  

Sauteed Shrimp with Spinach & Beans

Servings: 4

Ingredients:

• Frozen Leaf Spinach - 1 lb (450)
• Shrimp (50-60 count size) - 1 lb (450)
• Red Kidney Beans - 1 lb can, rinsed and drained
• Onion - 1 med, chopped
• Garlic cloves - 2, minced
• Chili powder - 1 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/3 tsp
• Nutmeg powder - 1/2 tsp (optional)
  
• Salt - to taste

Methods:

• 1. Clean and devein the shrimp, set aside.
• 2. In a non-stick pan, heat 3 tbsp of oil. Add the garlic, saute for a min. Add the onions and salt. Saute till the onions are translucent.
  
• 3. Add the shrimps and the dry spices (except the nutmeg powder). Saute for 3-5 min, till the shrimps are cooked. Do not over cook the shrimp, just saute till they curl up and change to a rich pinkish-red colour. Remove from the pan, set aside.
• 4. Add the drained kidney beans to the onions. If needed, add a bit more oil. Saute for 3-4 min.
  
• 5. Add the spinach and the nutmeg powder. Saute on high heat for 7-10 min, till the excess moisture from the frozen spinach has evaporated and it riches a dark green colour.
• 6. Return the shrimps to the spinach. Stir to combine. Saute for 2-3 min, turn of the heat.
• 7. Serve with flavoured or plain white rice.

Sesame Coated Chicken Broccoli Stir-fry

Few months ago I had this sudden urge to make some hummus and thus had bought this huge bag of sesame seeds... Yes, you guessed right.... I never got around to making it.... Few days ago I opened my cupboard and there it is, the bag of sesame seeds... sitting bored and wanting attention. I could definitely NOT ignore it, could I?? So, here it is... I finally saved them from boredom and added to this simple and yummy dish... I love chicken, I love broccoli, and adding the Sesame ?? The result was brilliant!

Servings: 4

Ingredients:

• Chicken Breast - 2, cut into thin strips
• Broccoli florets - 3 cups, steamed
• Onion - 1 lrg, sliced lengthwise
• Garlic cloves - 2-3, crushed
• Chili powder - 1.5 tsp
• Coriander powder - 1 tsp
• Sesame Seeds - 3-4 tbsp
  
• Salt & pepper - to taste
• Olive oil

Method:

• 1. Prepare the chicken by cleaning and cutting them. In a bowl mix in salt, pepper, chili powder, coriander powder and 1 tbsp of olive oil. Coat the chicken strips in the spice mixture and set aside to marinate for 1/2 hour.
• 2. Heat you wok till smoking hot, add 2 tbsp of oil. Add the crushed garlic, saute to infuse the oil with the fragrance.
  
• 3. Add the chicken strips, saute on high heat for about 4-5 min, till they are cooked through.
• 4. Add the onions and the broccoli. Since the broccoli florets are already steamed, you only need 1-2 min to saute them, just enough for the onions to soften a bit.
  
• 5. Add the sesame seeds, saute till they are a little toasted and your kitchen fills up with the nutty aroma. AND you are done. Serve with plain white rice.
  

Spinach Pumpkin Stir-fry

Servings: 4

Ingredients:

• Leaf Spinach (frozen*) - 1 lb (450 gm)
• Pumpkin - 2 cups, cut into cubes
• Onion - 1 med, thinly sliced
• Garlic cloves - 2 thinly sliced
• Dried Chili pepper - 2 - 3, torn into small pieces
• Salt - to taste
• Paprika powder - 1/2 tsp

Methods:

• 1. In a non-stick pan, heat 3 tbsp of oil. Add the dried chili peppers and the garlic, saute to infuse the oil.
  
• 2. Add the onions and salt. Saute till they are translucent.
  
• 3. Add the frozen spinach and stir to combine. The heat will defrost the spinach as well as cook it. Keep sauteing for 5-8 min on medium-high heat.
  
• 4. Meanwhile, in a microwavable bowl, place the cubed pumpkin. In half cup of water mix in the paprika powder with 1 tsp of sugar. You can skip the sugar. I, however, like extra sweet pumpkins. Pour the spiced water over the pumpkins, cover and microwave on high for 3-5 min till they are perfectly steamed.
• 5. Once the spinach has reached a dark green colour, and all the excess moisture has evaporated, add the pumpkins to the spinach. Saute for 2-3 min.
• 6. Serve with white rice.
  

Hints:
* You can use fresh ones, I like the frozen ones coz there is less work as no need to wash or chop. If you are using fresh ones, then adjust the measurements.

Roast Tandoori Potatoes

Serving: 4-6

Ingredients:

• Potatoes - 2 lb ( 1 kg)
• onion - 1 med, cut into wedges
  
• Butter - 1 cup
• Salt - 1 tsp
• Shan (or any other) Tandoori Masala - 2 tsp
• Chili powder - 1/2 tsp
• Cilantro - 1/2 cup, chopped
  

Methods:

• 1. Wash, and quarter the potatoes. Use new potatoes and leave the skin on. This way they do not dry out too much. However, you can also use peeled potatoes.
  
• 2. In a cup melt the butter. Mix in the spices.
• 3. In a roasting tray, spray some oil, toss the potatoes and the onions with the spiced butter mixture. Make sure to coat evenly.
• 4. Preheat your oven to 375 F (180 C). Bake the potatoes for about 30-40 min, till they are cooked and develop a crispy skin.
  
• 5. Sprinkle the chopped cilantro on top. Serve as a side with some grilled fish or chicken.

Hints:
If you do not have access to pre-packaged Tandoori spice then you can make your own. For that you will need the following:

• Garlic Powder - 1 tsp
• Ginger powder - 1 tsp
• Paprika powder - 2 tsp
• Chili powder - 1 tsp
• Lemon Salt - 2 tsp
• Hot spice powder - 1/2 tsp
• Coriander powder - 1 1/2 tsp
• Cumin powder - 1 tsp
• Orange Food Colour - 1/4 tsp

This will yield about 1/2 cup of spice mixture. Use the amount you need and store the rest in a sealed container in dark, cool place.

Beans & Cabbages

Serving: 4 -6 (as a small side)

Ingredients:

• Cabbage - 1/2 a head, chiffonade (thinly sliced)
• Red kidney bean - 1 can, drained and rinsed
• Raw shrimp* - 1/2 cup, minced or made to a paste.
• Onion - 1 med, finely chopped
• Garlic cloves - 2, minced
• Salt - to taste
• Chili powder - 1/2 tsp
• Paprika powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp

Methods:

• 1. Wash and prep the vegetables, set aside.
• 2. In a non-stick wok, heat 3 tbsp of oil, add the onions and salt. Saute till translucent.
• 3. Add the garlic, stir and add 1/2 cup of water. Add all the spices, saute till the water evaporates and the oil is separated from the spice mixture.
  
• 4. Add the shrimp paste and stir vigorously to avoid any lumping. Add the beans, stir to combine. Cook for 2-3 min.
• 5. Add the cabbages, stir to combine, cover and cook on med heat for about 15-20 min. Remember to stir in occasionally for even distribution of heat and cooking. Serve.
  

Hints:
* For a fully vegetarian version you can skip the shrimp paste.

Stir-fry Balsamic Vegetables

Servings: 4

Ingredients*:

• Carrots - 2 med, thinly sliced in 1.5 inch long pieces
• Cauliflower florets - 1.5 cup
• Broccoli florets - 1.5 cup
• Beans - 1 cup, cut into 1.5 inch long pieces
• Green capsicum - 1 lrg, thinly sliced lengthwise
• Snow peas - 1 cup
• Chopped Italian Parsley - 1/2 cup (optional)

• For sauce:
• Soy sauce - 2 tbsp
• Balsamic Vinegar - 2 tbsp
• Sugar - 1 tbsp
• Salt - 1/2 tsp (adjust depending on the saltiness of the soy sauce)
• Black pepper - 1/2 tsp

Methods:

• 1. In a bowl, mix in all the ingredients for the sauce. Set aside.
• 2. In a microwavable bowl, put all the cleaned and cut vegetables, sprinkle 1/2 cup of water, cover and steam for 2 min on high in the microwave.
  
• 3. In a wok, heat 2 tbsp of oil till smoking hot. Add the veg and stir fry for about 4-5 min, for it to be cooked but still stay crunchy.
• 4. Pour over the sauce, stir to coat all the veg properly. Turn the heat off, and sprinkle the chopped parsley. Serve immediately.
  

Hints:
*You can use any choice of vegetables you like.

Szechuan Beef & Vegetables

Servings: 3-4

Ingredients:

• Whole pepper corns- 1 tbsp
• Dried chili peppers - 2 tbsp
• Ginger root- 1.5 cm long, grated finely
• Garlic cloves - 3-4, crushed
• Water chestnuts - 1/2 cup, thinly sliced
• Snow peas - 1 cup, whole (or halved if too big)
• Capsicum/ bell pepper(any colour) - 1, julienned
• Carrots - 1 lrg, julienned
• Green onions/ scallions - 3, chopped into 1 inch long pieces
• Soy sauce - 2 tbsp
• Sugar - 1 tbsp
• Cider vinegar - 1 tbsp
• 
  
• For the Marinade:
• Beef rib-eye steak- 1 lb, cut into thin strips
• Tomato sauce/ketchup - 2 tbsp
• Soy sauce - 2 tbsp
• Cider vinegar - 1 tbsp
• Salt - adjust to taste, since the soy sauce will be salty
• Black pepper - 1/2 tsp

Methods:

• 1. In a bowl mix in all the ingredients for the marinade and marinate the beef strips overnight or minimum of 2 hours, refrigerated. On the day of cooking, take them out of the fridge and let it come to room temperature, for at least half hour before cooking.
  
• 2. In a wok, heat 3 tbsp of oil, till smoking hot. Add the pepper corns, saute for few min, then remove the pepper corns with a spoon. This is just to infuse the oil with the peppery taste and scent.
• 3. Add the dried chili peppers to the oil, saute for couple of min. Add the garlic, ginger and the beef strips. Saute on high heat till they are cooked. For about 3-4 min.

• 4. Add the vegetables, except the scallions and stir-fry for about 3 - 4 min on high heat.
• 5. In a bowl, mix in the vinegar, soy sauce, and the sugar. Pour this mixture on top of the beef and veg. Turn the heat off. Stir to combine everything together. Garnish with the chopped scallions. Serve with plain white rice.

Hints:
For a vegetarian version, you can skip the meat altogether. Also, use any combination of vegetables you like.

Rotini with Roast Vegetables & Chicken

Servings: 4

Ingredients:

• Rotini Pasta - 1 lb
• Chicken breast fillet* - 1, boneless, cut into bite size pieces
• Carrots - 2, cut into 1 inch pieces (to yield 1 cup)
  
• Green beans - 1 cup, cut into 1 inch pieces
• Grape tomatoes - 1/2 pint (1 cup)
  
• Baby potatoes - 1 cup, peeled (and halved if bigger than bite size)
• Green pepper - 1, cut into bite size pieces
• Parmesan cheese - 1 cup
• Chicken Bouillon - 1 cube
• Salt & Pepper - to taste
  

Methods:

• 1. Prepare all the vegetables by washing and cutting them. In half cup of water mix in the chicken bouillon. In a roasting tray arranged the vegetables, toss them with the broth mixture, salt and pepper and a drizzle of olive oil.
  
• 2. In a piece of aluminum foil, place the chicken breast, season with salt , pepper and a drizzle of olive oil. Fold to make a pouch. You can place it in the same tray with the vegetables or use a separate tray.
  
• 3. Preheat your oven to 400F (200C) and bake/roast the chicken and the vegetable for about 30 min. When the skin of the veg turn a little crispy you will know they are done.
• 4. Meanwhile, cook your pasta** according to the package instructions. Drain and set aside.
• 5. Once the veg and the chicken are done, remove the foil wrapping of the chicken and cut it into bite size pieces. Be careful, since it will be quite hot. Use a fork to hold it in place while you cut it.
  
• 6. In a big serving bowl, toss the cooked pasta with the veg and chicken together. Stir in 1/2 cup of Parmesan cheese. The heat from the pasta will melt the cheese and create a sticky consistency.
• 7. Serve the Rotini in individual bowls with a sprinkle of the remaining Parmesan cheese.
  

Hints:
* For a vegetarian version, you can skip the chicken altogether. Also, use any type of vegetables that you like. Pumpkin, butternut squash, zucchini, broccoli, asparagus are also my favorites for roasting.
** Make sure to salt the water as this is the only time to flavour the pasta. You can also cook your pasta in broth rather than water to give it a extra boost of flavour.

Roasted Baby Eggplants with Beef Stuffing

Servings: 4

Ingredients:

• Ground/Minced beef - 250 gm (1/2 lb) , can be substituted for chicken or turkey or even fish*
  
• Baby Eggplants - 8 pc (when buying, ensure all of them are similar in size, about 3 inches long)
  
• Peas - 1/2 cup, cooked.
  
• Onion - 1 lrg, finely chopped, divided in half
• Garlic cloves - 2, finely minced (or 1 tsp of garlic powder)
  
• Ginger paste - 1 tsp (can be substituted for ginger powder, but the fresh one tastes better)
• Tomatoes - 3, finely chopped (can be substituted for a can of diced tomato)
• Ketchup - 2 tbsp
• Soy sauce - 2 tbsp
• Chili flakes - 1 tsp (or to desired heat)
• Italian seasoning - 1 tsp (optional, can be substituted for fresh herbs)
• Italian cheese blend - 1/2 cup (or only Parmesan cheese will be fine)
  
• Salt & pepper - to taste
  

Methods:

• 1. Wash and pat dry the eggplants with a paper towel. Using your knife, cut the tip of each eggplant in a zigzag manner to create a top/lead. With a spoon, scoop out the internal flesh of the bottom part, to create a cavity for the filling. Make sure the wall of the cavity is about 1/2 cm thick, otherwise when stuffed, the eggplants will break while cooking.
• 2.Meanwhile, in a pan, heat 2 tbsp of oil. Add half of the chopped up onions. Saute till they turn translucent. Add the garlic and the ginger paste to infuse the oil with their fragrances.
• 3. Add the minced beef, chili flakes, soy sauce, salt and pepper. Saute on medium heat till the beef turn brown. Taste for salt to make sure its the right amount, taking into account that the Soy sauce is salty.
  
• 4. Add the scooped up flesh of the eggplants and stir in till cooked through. Remove from heat and let it cool.
• 5. Once the beef has cooled down, mix in the cheese.
  
• 6. Sprinkle some salt and pepper on the bottom parts of the eggplants**. Scoop each eggplant with the beef mixture. Top them with the cut out leads and bake for 30 - 35 min on 400°F (200°C) or till the eggplants are cooked through.
• 7. While the eggplants are roasting, make your sauce/gravy to go with it. Heat 2 tbsp of oil in a pan. Add the remaining half of the chopped up onions. Saute till translucent. Add the chopped tomatoes, ketchup, salt, pepper and Italian seasoning***. Add 1/2 cup of hot water and simmer on low heat for about 30 min or till the tomatoes melt in and make the gravy thick.
  
• 8. Pour the gravy on a shallow dish and sprinkle the peas on top. Once the eggplants are done, arrange them on the bed of the red sauce and serve with pasta or rice.
  

Hints:
* If using fish, then on the 2nd step, while cooking the stuffing do not add any ginger as it will over power the flavour of the fish. However if you like ginger, then you are welcome to use it. The types of fish that I have tried, which tastes good in this recipe are Tuna, Salmon and Crab meat.
** Remember that the stuffing has enough seasoning, so salt the eggplants, taking that into account. I personally do not salt my eggplants, as I like the sweet flavour of it when it is roasted.
***If you are using fresh herbs instead of the dried herbs, then do not add them at this stage. Once the gravy is fully cooked, just before adding the peas, stir in the freshly chopped herbs. This will ensure the fragrances to be intact.

Stir-fried Tindora with Crushed Mustard Seeds

Tindora is a vegetable which is mostly used in Indian cooking. I came up with this dish when I bought a bunch of Tindora and found out that they don't taste too good if used with too much Indian spices. So I came up with this simple but spicy concoction. However, if you cannot find Tindora, you can use green beans instead for this recipe. Of course, they do not taste the same. Nevertheless, the green beans also make a very tasty dish which can be served alongside some grilled chicken or steak.

Servings: 4

Ingredients:

• Tindora - 1 lb/ 500gms, cut in half, lengthwise.*
• Onion- 1 large, sliced thinly.
• Green chillies- 4/5 (depending on heat preference, you can use more or less), sliced in half
• Whole mustard seeds - 1.5 tsp, coarsely crushed in mortar & pestle
• Cumin Powder - 1/2 tsp
  
• Salt - to taste

Methods:

• Wash the tindora, cut the tips, and slice them in half lengthwise.
• Blanch them in boiling salted water till cooked. Make sure not to overdo it, they should still be green and a slight crispy. Drain and set aside, covered.
  
• Heat 2 tblsp of olive oil in a pan. Add the onions, saute till translucent.
• Add the tindora and the chillies. Add the crushed mustard seeds and the cumin powder and a pinch of salt. Also add couple of tblsp of the blanching water to the pan to cook the spices.
• Saute for 5-7 min till the water evaporates and the tindora looks shiny and crispy.
• Serve immediately with rice.**

Hints:
* If using green beans instead of tindora, do not cut the beans in half. Just cut the tips and keep them whole. You can also use a mixture of green and yellow beans to give the dish a vibrant colour.
**This dish is very sensitive to timing, so do not cook more than required for the current meal, as the left-overs taste pretty dull.